Parmesan Lavash Chips with Creamy Tomato-Basil Dip

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Chips: 

Two 9-by-12-inch whole wheat lavash breads

2 tablespoons extra-virgin olive oil

1 cup finely grated Parmesan

Dip:

1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce

1/4 cup (2 ounces) creamy gorgonzola, at room temperature

1/4 cup (2 ounces) mascarpone, at room temperature

Directions

  1. Place an oven rack in the center of the oven and preheat to 350 degrees F. 
  2. For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes. 
  3. For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

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